Physical Aging, Solubility, and Water Activity of Selected Disaccharides

For both experiments, the Tg onset, midpoint, and endpoint measured from the heat flow in SDSC, and the total and reversing heat flows in MDSC slightly increased with longer aging times and the Tg calculated for SDSC decreased whereas Tg calculated for MDSC slightly increased with aging time. In experiment two, maltose glasses aged at the $\rm Tg - 20\sp\circ C$ took longer to approach equilibrium. The excess enthalpy increased with aging time in both experiments. In experiment two, two mathematical models, Cowie and Ferguson (CF) and Tool-Narayanaswamy-Moynihan (TNM), were fit to the enthalpic relaxation data of aged maltose glasses. The parameters from the CF and TNM models decreased the further below Tg the material was aged measured by SDSC and MDSC.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science and Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2015

Author dc:creator

• Lammert, Amy Marie

Contributors dc:contributor

• Schmidt, Shelly J.

• Health Sciences, Nutrition

Language dc:language

eng

Identifier

(MiAaPQ)AAI9812666

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/83724